Cabernet Java Pot Roast

I have always wanted to do a wine and coffee recipe, and Sculpterra Cabernet pairs great with coffee. The wine has hints of plum, cherries, raspberries and some herbal notes that offsets the bitterness in the coffee.

Sculpterra Cabernet also has oak flavors from the barrels that it is aged in that also bring out the nuances in the coffee and can hold up to the beef.. You can serve this dish over something to soak up the sauce such as mashed potatoes or mashed cauliflower for a low carb option. You can also mix 2 tablespoons of cornstarch with 1/4 cup of cold coffee and add it to the finished sauce and this will give it a more gravy-like consistency. I also like pairing this dish with roasted vegetables like these carrots, and since we are much more concerned with sustainability and “nose to tail” cooking, this is the vegetable version of that, using the whole carrot including the tops. Enjoy!

Ingredients

  • 1, 3-4 lbs boneless beef chuck
  • 1 cup of Sculpterra Cabernet
  • 1 cup of brewed cold coffee
  • 2 tablespoons of steak seasoning or BBQ rub of your choice that contains salt ( I like Montreal Steak seasoning)

Directions

  1. Season steak liberally with steak seasoning.
  2. Pour wine and coffee in a slow cooker. Top with seasoned steak.
  3. Cover and cook on low-heat setting for 9-10 hours, then serve beef with slow cooker drippings.

Roasted Carrots with Carrot Top Pesto

Ingredients

  • 4 bunches of whole carrots with greens still attached
  • 2 cups of carrot top greens
  • 2/3 cup of Sculpterra’s original flavor pistachios
  • 1/2 teaspoon of chopped garlic
  •  Zest and juice from 1 lemon
  • 2/3 cup of grated parmesan cheese
  • 1 cup of olive oil, plus 2 tablespoons, divided
  • Salt and pepper to taste

Directions

  1. Start the oven at 425 degrees.
  2. Remove carrot tops from carrots and proceed with making the pesto.
  3.  In a food processor, pulse greens, pistachios, garlic, zest , lemon juice, and cheese until they come together in a paste like consistency. Salt and pepper to taste.
  4.  With the food processor on, slowly add the olive oil through the feeding opening until well combined.
  5. In a roasting pan combine carrots with remaining 2 tablespoons of olive oil and salt and pepper. Arrange carrots in a single layer on the pan. Roast in the oven for 22-25 minutes.
  6. Arrange cooked carrots on a serving platter and pour pesto on top and serve with a glass of Sculpterra Cabernet.